Lye noodles is one step up from the Easy Homemade Noodles, but still super easy to make. Salt, water, lye water and flour and you get these super delicious, bouncy noodles like the traditional Japanese Ramen(Not the dried package stuff)! Making classic, traditional noodles at home is much easier than you think.
Course: Main Course, Main Dish, Noodles, Side Dish
Cuisine: Asian, Taiwanese, Vegetarian
Keyword: Asian, Noodles, Taiwanese
1/2tspFood Grade Lye Water
Mix the flour and salt together in a large mixing bowl
Mix the water and lye water together in another bowl
With a fork, adding the wet to the dry 1/4 at a time and mix simultaneously, adding the liquid to the driest part of the flour mixture every time. Mix until the it becomes stringy crumbs.
Work and knead the dough together with your hands, until it all sticks together. The dough may seem dry and almost crumbly, totally normal.
Cover with a wet towel and let the dough rest for about 30 minutes to fully absorb all the moisture and relaxes the gluten.
Separate the dough into 4 portions so it’s easier to work with
With a rolling pin, take one portion and roll it out, fold in the dough from the long ends, turn it 90 degrees, roll it out again and repeat for 10 times or until the dough is completely smooth. (OR do this with a pasta maker)
Switch to another portion and do the same while the first one rests, repeat through all four of the dough
Come back to the first portion and roll it out to 1/10″(0.2cm) thick (or your desired thickness)If using a pasta maker, I prefer the thickness of #5.
Dust the flat dough with cornstarch so it doesn’t stick and fold it 4 times so it is easy to cut.(No folding if using the pasta maker to cut)
Cut your noodles into your desired width
Boil a pot of water and cook it for 2~3 mins and enjoy! (or group them into a ball and freeze them to use in the future)
If working the dough with a rolling pin, every time the dough gets too elastic and hard to roll out, cover the dough with a wet cloth to prevent drying out and let it rest for 15 mins. Basically, rotate through the 4 doughs until they're all smooth.